If you’re looking for a hearty and filling dish for a cold winter evening then this is a great choice. This classic Spanish seafood stew with saffron is packed full of flavour and spice.
This stew features clams, mussels, and roast tomatoes which add much needed texture. This is an incredibly popular dish in Spain, and particularly in the coastal regions of the country, where seafood is abundant.
Here’s how to make seafood stew with saffron:
- 4 large red tomatoes
- 300g cleaned clams
- 300g cleaned mussels
- Splash of olive oil
- 2 shallots, finely chopped
- 4 cloves garlic, chopped
- large pinch saffron
- 3-4 sprigs thyme
- 400ml white wine
- 750g firm white fish,
- 400ml fish stock
- small bunch parsley or basil, chopped
- Half the tomatoes and place in a roasting tin. Drizzle with olive oil then roast at 220c/fan 200c/gas 7 for 20 minutes.
- Roughing chop the tomatoes when they are roasted.
- Heat 2 tbsp of olive oil in a large pan and cook the shallots and garlic until they are soft and clear.
- Add the chopped tomatoes, saffron and thyme.
- Add a splash of pernod and flambé. Shake the pan to extinguish the flame and burn off the alcohol.
- Add the wine and simmer gently then add the fish and enough stock to ensure the fish is covered. Continue to simmer for around 8-10 minutes.
- Remove the thyme from the stew and season to taste.
- Discard any clams or mussels that haven’t opened.
- Sprinkle with parsley or basil and serve with bread.
Other Spanish recipes you might enjoy include:
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